Cold Brew Coffee Cheesecake with Ladyfingers and Cocoa Dust Recipe

Introduction

This Coffee Cheesecake is a delightful blend of rich cream cheese, bold cold brew coffee, and a crunchy biscuit crust. It’s a perfect no-bake dessert for coffee lovers looking for something creamy and refreshing.

Ingredients

• 1.5 cups graham cracker crumbs or crushed biscotti
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 0.75 cup powdered sugar
• 1 cup cold brew coffee, strongly brewed
• 1 tsp vanilla extract
• 1.5 cups heavy whipping cream, cold
• 12 pieces ladyfingers, cut in half
• 2 tbsp unsweetened cocoa powder for dusting

Instructions

1. Step 1: Combine the graham cracker crumbs or crushed biscotti with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 10 minutes to set the crust.
2. Step 2: In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth. Stir in the vanilla extract and 1/2 cup of the cold brew coffee until well incorporated.
3. Step 3: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
4. Step 4: Briefly dip the ladyfinger halves into the remaining 1/2 cup of cold brew coffee, just enough to soak without becoming soggy. Layer them evenly over the chilled crust in the pan.
5. Step 5: Spread the cheesecake mixture evenly over the ladyfinger layer, smoothing the top with a spatula.
6. Step 6: Cover the pan and refrigerate for at least 4 hours, or until the cheesecake is firm and set.
7. Step 7: Before serving, dust the top of the cheesecake with unsweetened cocoa powder. Slice and enjoy this chilled, coffee-flavored treat.

Tips & Variations

• Use crushed biscotti instead of graham crackers for extra crunch and a deeper coffee flavor.
• Try adding a splash of coffee liqueur to the cream cheese mixture for a boozy twist.
• For a lighter version, substitute half the heavy cream with Greek yogurt.
• Ensure the cream cheese is softened to room temperature for a smooth, lump-free filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until just before serving to maintain its texture. Leftover slices can be reheated slightly in a warm oven or enjoyed cold, depending on preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of cold brew?

Yes, you can use regular brewed coffee, but make sure it is strongly brewed and fully cooled to preserve the rich coffee flavor without watering down the cheesecake.

How do I prevent the ladyfingers from getting soggy?

Dip the ladyfingers very briefly into the coffee—just a quick dunk. They should be moist but not soaked. This keeps them firm and allows the cheesecake to hold its structure.

Cold Brew Coffee Cheesecake with Ladyfingers and Cocoa Dust Recipe

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★★★★★

4.8 from 93 reviews

This Coffee Cheesecake combines a rich, creamy cream cheese mixture infused with cold brew coffee and vanilla, layered over a buttery graham cracker or biscotti crust with coffee-soaked ladyfingers, creating a delightful no-bake dessert perfect for coffee lovers.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1.5 cups graham cracker crumbs or crushed biscotti
• 6 tbsp unsalted butter, melted

Cheesecake Filling

• 16 oz cream cheese, softened
• 0.75 cup powdered sugar
• 1 cup cold brew coffee, strongly brewed (divided)
• 1 tsp vanilla extract
• 1.5 cups heavy whipping cream, cold

Assembly

• 12 pieces ladyfingers, cut in half
• 2 tbsp unsweetened cocoa powder for dusting

Instructions

1. Prepare the Crust: Combine the graham cracker crumbs or crushed biscotti with melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Refrigerate for 10 minutes to allow the crust to set.
2. Mix the Cream Cheese Base: In a large bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy. Incorporate the vanilla extract and 1/2 cup of the cold brew coffee into the cream cheese mixture, blending thoroughly.
3. Whip the Cream: In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain a light and airy texture.
4. Layer the Ladyfingers: Briefly dip each halved ladyfinger into the remaining 1/2 cup of cold brew coffee, ensuring they absorb the liquid without becoming soggy. Arrange the dipped ladyfingers evenly over the set crust in the springform pan.
5. Add the Cheesecake Mixture: Spread the prepared cream cheese mixture evenly over the layer of ladyfingers, smoothing the top with a spatula.
6. Chill the Cheesecake: Cover the pan and refrigerate the assembled cheesecake for at least 4 hours, or until the filling is firm and set.
7. Finish and Serve: Before serving, dust the top of the cheesecake evenly with unsweetened cocoa powder. Slice into portions and enjoy chilled.

Notes

• The crust can be made with either graham crackers or biscotti for varying texture and flavor.
• Use strongly brewed cold brew coffee for the best coffee flavor infusion.
• Be careful not to soak the ladyfingers too long to prevent them from becoming mushy.
• For a firmer cheesecake, refrigerate overnight.
• This no-bake cheesecake is ideal for warm weather.

Keywords: coffee cheesecake, no-bake cheesecake, cold brew coffee dessert, creamy cheesecake, ladyfinger dessert, easy cheesecake recipe